Study of the Staghorn Sumae’s Ear Antioxidative Effect on Lard

Abstract

Abstract: Antioxidative activities of different solvent extracts of Ear of Staghorn Sumae were studied by 1,1-diphenyl-2-picryhydrazyl (DPPH) free radical method, and the antioxidative activities of ethanol extracts with other materials were studiedby Na2S2O3-I2 litrimetric method using lard as substrates. The results show that the antioxidative activities of different solventextracts decreased in the order: ethanol solution >ethyl acetate > n-hexane. Antioxidative activities were strengened whenincreasing the usage of extracts. Ascorbic acid and Citric acid had synergistic antioxidative activities with ethanol extracts, butamino acid had no synergistic effect. The antioxidative components of Staghorn Sumae is Ear are suggested to be polyphenolicsubstances.

Key words: Ear of Staghorn Sumae [Rhus typhina L.], antioxidative effect, synergistic effect

HU Ying-Fen. Study of the Staghorn Sumae’s Ear Antioxidative Effect on Lard[J]. FOOD SCIENCE, 2004, 25(3): 63-67.

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Study of the Staghorn Sumae’s Ear Antioxidative Effect on Lard

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